Thursday, July 24, 2008

Rhubarb-Raspberry Jam

We made a "freezer" jam today, with rhubarb and raspberries from my Mom's abundant and very large garden. (We've also discovered what happens when you never waste a new raspberry cane, but keep planting new rows. It's fantastic!) Ernie and I had a lot of fun picking berries this morning- the brambles were taller than the poor girl, but she still managed to get her fill of berries.

I think this might be my favorite "jam" recipe so far this year- it's not mind-blowingly sweet like other recipes and especially other raspberry jam recipes. The berries and rhubarb make a nice combination, too. I froze it in mason jars, topped with a canning ring and 4-ply plastic wrap. I was afraid to put boiling jam into Gladware containers.

This recipe is from the canning section of the 75th Anniversary Edition of the New Better Homes and Gardens cookbook, a much-loved member of my cookbook collection.